Crock Pot Beef And Tomato Gravy Recipes

BEEF AND TOMATO STEW

Steps:

• To make in your instant pot: Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. Wait until it's nice and heated then add meat, browning on all sides. Add the rest of your ingredients, seal the instant pot and select the meat/stew setting (about 35 minutes). Once cooking is complete, let the instant pot sit for about 12 minutes then release the steam by placing the valve to the venting position.
• To make in your slow cooker: Add cubed beef (except the oil) along with the rest of ingredients, cover and cook on low for 7 to 8 hours.
• To make on your stove top: In a large dutch oven or pot on medium high heat, drizzle oil and sear meat on all sides. Add the rest of the ingredients and bring to a boil, then cover and simmer for about 2 to 3 hours, until meat is tender. Serve and enjoy!

CROCKPOT STEAK AND GRAVY

Steps:

• Place all ingredients in crockpot.
• Cook all day (8-10 hrs) on low, stirring occasionally.
• Serve over rice, pasta, or mashed potatoes.

CROCK POT ROAST AND TOMATO GRAVY RECIPE - (4/5)

Steps:

• Trim roast of excess fat then rinse and pat dry with paper towels. In a mixing bowl, combine onion, garlic, tomato sauce, broth, worcestershire sauce, liquid smoke, sugar, black pepper, salt, creole seasoning, oregano, thyme, and parsley. Set aside. Remove the cover from a 6-qt. crock pot and preheat on High setting. If desired, season both sides of the roast lightly with garlic salt, salt, and pepper. Preheat a large skillet over medium-high heat; add olive oil and stir around to coat evenly. Sprinkle about 2 Tbls. flour over one side of the roast (I smoothed it in with my hand) then brown that side in the skillet with the oil. While that side browns, sprinkle a little flour over the other side of the roast and smooth it in with your hand. Flip roast over and brown the other side. Transfer roast to the crock pot. Pour tomato mixture over the roast, slightly lifting edges of roast to allow the liquid underneath it. Place the cover on the crock pot and cook 4 to 5 hours on High setting, or until meat pulls apart easily with a fork. To serve, carefully remove roast from crock pot to a serving platter using a wide spatula. Ladle the gravy over and around the meat. Pour any remaining gravy into a serving bowl to pass at the table. Serve with homemade mashed potatoes or cooked white rice.

ROAST BEEF AND GRAVY

Steps:

• Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

SLOW COOKER EASY POT ROAST WITH RICH TOMATO GRAVY

Steps:

• Pat roast dry with paper towel.
• In a skillet, heat oil over medium-high heat.
• Add roast and cook, turning, until brown on all sides, about 7 to 10 minutes.
• Transfer to slow cooker.
• Reduce heat to medium.
• Add onions, celery and carrots to pan and cook, stirring, until vegetables are softened.
• Add garlic, mustard, thyme, salt and pepper and cook, stirring, for 1 minute.
• Sprinkle mixture with flour and stir.
• Add tomato soup and beef broth and cook, stirring, until thickened.
• Stir in Worcestershire sauce.
• Pour mixture over roast, cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, until meat is very tender.
• Remove roast from slow cooker and place on serving platter.
• Stir in brown sugar and vinegar, if using, to pan juices.
• Pour sauce over roast or serve in a separate sauce boat.

SLOW-COOKER SUNDAY GRAVY

Steps:

• Heat a large skillet or a 5 1/2- to 6-quart stovetop-safe slow cooker insert over medium-high heat. Add the oil and sausage and cook, turning occasionally, until brown all over, 7 to 8 minutes. Push the sausage to the side of the cooker. Add the tomato paste and cook, stirring, until brick red, about 1 minute. Add 1/2 cup water and bring to a boil, stirring to scrape up the browned bits.
• Add the short ribs, Italian herbs, garlic, sun-dried tomatoes, crushed tomatoes, onions, bay leaf, 1 tablespoon salt and some pepper to the insert and put it into the slow cooker. If you're using a skillet, transfer the tomato mixture to the slow cooker at this point. Cover the cooker, set it on low and cook until the beef is very tender, 6 to 8 hours.
• When ready to serve, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain.
• Transfer the sausage and beef to a cutting board, slice into serving portions and arrange on a serving platter. Toss the pasta with some of the sauce and transfer to a serving bowl.
• Serve the meat and pasta with the Parmesan and remaining sauce on the side. Freeze any leftover sauce for up to 1 month.

BEEF AND GRAVY (CROCK POT)

Steps:

• Heat oil in skillet and brown beef well.
• Add beef, including browned bits and drippings, to crock pot, along with remaining ingredients.
• Cook on high for 3-4 hours, until beef is tender.
• Serve over cooked egg noodles, or white rice.
• Enjoy!

BRISKET OF BEEF IN TOMATO ONION GRAVY (CROCK POT)

Steps:

• Rub flour into brisket on both sides and place in slow cooker stoneware.
• In a bowl, combine onion soup mix, peppercorns, tomato soup, and beef stock.
• Pour mixture over brisket; cover and cook on high for 6 hours, until beef is very tender.
• Transfer beef to a deep platter and slice thinly.
• Stir brown sugar and vinegar into the sauce and pour over the meat or pass sauce separately in a gravy boat.